Best 2 Moroccan Beef Kefta On Skewers With Chopped Vegetable Salad Recipes

Embark on a culinary journey to Morocco with our tantalizing recipe for Moroccan Beef Kefta on Skewers, paired with a refreshing Chopped Vegetable Salad. These succulent beef meatballs, seasoned with aromatic spices, are grilled to perfection and served alongside a vibrant and flavorful salad.

Savor the juicy tenderness of the kefta, expertly crafted with ground beef, onion, parsley, garlic, cumin, paprika, and a touch of cayenne pepper. Skewered and grilled to smoky perfection, these meatballs burst with bold Moroccan flavors in every bite.

Complement the kefta's richness with the vibrant Chopped Vegetable Salad. This refreshing medley features crisp cucumbers, juicy tomatoes, sweet bell peppers, and red onions, tossed in a zesty blend of lemon juice, olive oil, and fresh herbs. The salad's bright acidity cuts through the richness of the kefta, creating a harmonious balance of flavors.

This culinary duo is a testament to Moroccan cuisine's vibrant and aromatic nature. Whether you're hosting a backyard barbecue or crafting a memorable weeknight meal, our Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad will transport your taste buds to the vibrant streets of Marrakech.

Let's cook with our recipes!

CHOPPED VEGETABLE SALAD

Chopped Vegetable Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 teaspoon dry English mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup pure olive oil
2 tablespoons prepared chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon
1/2 cup each diced carrot, celery, fresh-cooked beets, red peppers, yellow peppers, cucumbers, and tomatoes
1 small Bibb lettuce, washed, dried, and torn into bite-size pieces
1 1/2 cups shredded iceberg lettuce

Steps:

In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
Put the remaining salad ingredients in a large bowl and toss with the dressing.

MOROCCAN KEFTA

Moroccan Kefta image

Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Moroccans often grill it over charcoal, but it's very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.

Provided by Nargisse Benkabbou

Categories meat

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound ground beef or lamb (15- to 20-percent fat)
1 small yellow onion, grated with its juices reserved (about 120 grams)
1/2 packed cup flat-leaf parsley, finely chopped
1/2 packed cup cilantro, finely chopped
1/2 packed cup mint leaves, finely chopped
2 heaped teaspoons sweet paprika
1 teaspoon ground cumin
1/2 heaped teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper
Pinch of ground cayenne

Steps:

In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne.
Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.

Tips:

Use a food processor to grind the beef. This will ensure that the beef is finely ground and will help the kefta to stay together on the skewers.
Add some bread crumbs to the beef mixture. This will help to bind the mixture together and prevent it from falling apart.
Season the beef mixture well. Use a variety of spices, such as cumin, coriander, paprika, and cayenne pepper, to give the kefta flavor.
Form the beef mixture into small meatballs. Then, thread the meatballs onto skewers.
Cook the kefta over a hot grill or in a grill pan. Cook the kefta until it is cooked through, about 10 minutes per side.
Serve the kefta with a chopped vegetable salad. The salad will help to balance out the richness of the kefta.

Conclusion:

Moroccan beef kefta on skewers with chopped vegetable salad is a delicious and easy-to-make dish that is perfect for a summer barbecue or potluck. The kefta is juicy and flavorful, and the salad is refreshing and healthy. This dish is sure to be a hit with your family and friends.

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